Lemon Chess Pie
- 2 cups sugar
- 1 tablespoon cornmeal
- ¼ cup lemon juice
- 4 eggs
- 1 tablespoon flour
- 4 teaspoons lemon rind, grated
- ¼ cup milk
- ¼ cup butter, melted
- 1 pastry piecrust, unbaked
Mix all ingredients, and beat until smooth. Pour into large, unbaked piecrust, bake at 350° for 45 minutes.
— Mary C. Lloyd
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